Seitan Bolognaise This classic Italian pasta sauce is made with crumbled Seitan instead of ground meat. It’s a wonderful way to introduce your Macrobiotic or vegan dishes to family and friends. Serve it over udon noodles, spaghetti or your favourite pasta. Top with some freshly grated daikon or some fermented pickles to add a delicious sour and salty taste along with a crunchy texture.
1 tbs. plus 1 ½ tsp. olive oil, divided
1 medium onion, peeled and finely chopped
1 large carrot, finely chopped
1 cup finely chopped celery
1 tsp dried oregano
2 cloves garlic, minced
1 jar seitan
1 tbs. shoyu or tamari and ½ cup water
2 diced organic tomatoes
2 tbs. organic tomato paste
¼ cup tahini
Heat 1 tbs. of oil in large pan over medium-high heat. Add onion, carrot, celery, oregano, and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often. Meanwhile, heat the remaining 1 ½ tsp. oil in separate pan over medium heat. Add ground seitan, and brown, stir-frying at a medium/high heat. Add shoyu and half cup water to the pan, cover, reduce heat to low and cook the seitan until liquid has been absorbed. Stir in the tomatoes and tomato paste into onion mixture. Reduce heat to medium-low, and simmer, partially covered, 10 minutes. Stir in the cooked seitan, tahini and simmer 10 minutes more adding extra water if required.
In good health